302 Catering Supervisor jobs in Singapore

1) Able to handle purchasing and Sales orders .

2) Liaise with Customers and process orders and collections of monies

3) Must be very familiar with South and North Indian Dishes

4) Coordinate deliveries and supervise drivers with their delivery schedule

5) Coordinate with chefs on daily production schedule

6) Must be able to drive commerical van

7) Able to assist drivers with deliveries when necessary

8)Must be able to work of Sundays and Public Holidays

9) Minimum 5 yrs experience in a similar capacity

1) Able to handle purchasing and Sales orders .

2) Liaise with Customers and process orders and collections of monies

3) Must be very familiar with South and North Indian Dishes

4) Coordinate deliveries and supervise drivers with their delivery schedule

5) Coordinate with chefs on daily production schedule

6) Must be able to drive commerical van

7) Able to assist drivers with deliveries when necessary

8)Must be able to work of Sundays and Public Holidays

9) Minimum 5 yrs experience in a similar capacity

Job Description
Coordinate and manage catering event orders, ensuring accuracy and timely execution.
Perform ordering of supplies and ingredients through the internal procurement system.
Supervise daily catering operations, including food preparation, setup, and service standards.
Handle cashiering duties, including opening/closing procedures, POS system operation, and cash reconciliation.
Act as the point of contact for clients during catering events, ensuring satisfaction and resolving issues on-site.
Support and cover the responsibilities of the Unit Manager during their absence, including staff supervision, reporting, and client coordination.
Monitor staff performance and assist in training new team members.
Ensure adherence to food safety, hygiene, and workplace safety standards.
Perform stock checks and inventory control, and coordinate replenishment.
Carry out any other duties as assigned by the Unit Manager or Operations Manager.
Requirements
Minimum 1 year of experience in catering, F&B operations, or hospitality supervisory roles.
Strong knowledge of catering workflows, food service standards, and customer service.
Familiarity with basic computer skills.
Cashiering experience and proficiency with POS systems.
Good communication and interpersonal skills.
Able to work independently, multi-task, and lead a small team.
Willing to work weekends, public holidays, and flexible shifts as required.
Health and Safety Responsibilities
Adhere to Compass Singapore HSE systems and procedures.
Follow all Emergency Response plans on site.
Follow procedures for identifying, assessing and controlling hazards and risks.
Adhere to and maintain food handling standards and food safety plan at all times.
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1) Able to handle purchasing and Sales orders .

2) Liaise with Customers and process orders and collections of monies

3) Must be very familiar with South and North Indian Dishes

4) Coordinate deliveries and supervise drivers with their delivery schedule

5) Coordinate with chefs on daily production schedule

6) Must be able to drive commerical van

7) Able to assist drivers with deliveries when necessary

8)Must be able to work of Sundays and Public Holidays

9) Minimum 5 yrs experience in a similar capacity

• Daily operations of the kitchen

• Responsible for kitchen management including profit & loss and budget / cost control

• Planning, scheduling, preparing, cooking and serving meals

• Designing new recipes, planning menu and selecting plate presentation

• Maintain promptness, freshness and quality of dishes

• Leading team of crews in the preparation, cooking, garnishing and presentation of meals

• Setting and monitoring performance standards for staff

• Performing administrative tasks

• Maintaining a clean working environment and ensure safety when operating kitchen equipment

• Monitoring stock level through regular stock checks and make sure stock is properly stored.

• Assist in monthly inventory checks.

• Any other ad-hoc duties as assigned by the Company

Kitchen Supervisor – Japanese Cuisine (5-Day Week)

Bring your passion for Japanese cooking to a role where leadership meets craft. We're looking for a Kitchen Supervisor to guide our team in delivering consistent, high-quality dishes while maintaining the rhythm of a busy kitchen. If you take pride in both precision and teamwork, this is your chance to make an impact.

• Prepare and cook a range of Japanese dishes, from sushi and donburi to tempura and grilled specialties
• Oversee daily kitchen operations and ensure smooth service flow
• Mentor and guide junior chefs on preparation, cooking, and plating techniques
• Support the Sous Chef and Head Chef when needed
• Maintain hygiene, safety, and quality standards throughout service
• Assist with inventory checks and ordering to keep the kitchen running efficiently

• At least 2 years of hands-on kitchen experience (Japanese cuisine experience preferred)
• Strong knife skills and a keen eye for presentation
• Calm, reliable, and steady under pressure
• A collaborative mindset with high standards for cleanliness and quality
  Flexibility to work 5 days a week on rotating shifts, including weekends and public holidays

EA Personnel R Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

Key Responsibilities:

• Supervise daily kitchen operations and ensure smooth workflow
• Monitor food preparation and presentation to ensure consistency and quality
• Enforce food safety, sanitation, and hygiene standards in compliance with local regulations
• Train, schedule, and supervise kitchen staff, including cooks and assistants
• Assist in inventory management and ordering of kitchen supplies
• Ensure equipment is maintained and any maintenance issues are reported and resolved
• Monitor portion control and minimize food wastage
• Ensure compliance with workplace safety procedures and kitchen cleanliness
• Handle any kitchen-related issues or staff conflicts professionally

The Kitchen Supervisor will be responsible for the overall operation and performance of the kitchen staff. This includes setting goals and targets, monitoring progress, and providing feedback and guidance to ensure that the kitchen staff is meeting the standards of the restaurant. The Kitchen Supervisor will maintain a safe and sanitary working environment and implement and enforce safety and sanitation standards.

• Supervise and manage kitchen staff, including hiring, training, scheduling, and performance reviews
• Ensure all kitchen staff are properly trained and are following all food safety and sanitation guidelines
• Ensure kitchen operations run smoothly and efficiently
• Monitor and maintain adequate kitchen inventory levels
• Ensure that recipes and food preparation instructions are followed correctly
• Monitor food quality and presentation
• Ensure that all equipment is in good working order
• Maintain a clean and organized kitchen environment
• Assist in menu planning and development

• 2-3 years of kitchen management experience
• Working knowledge of food safety and sanitation standards
• Able to multi-task and work in a fast-paced environment
• Excellent communication, problem-solving, and organizational skills

Job Description & Requirements

Responsibilities:

• Oversee day to day operations of the facility
• Schedule preparation, pre-planning and resource forecasting to all activities
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage
• Foster positive communications and relationships with team members, management, vendors and clients
• Provide for site safety and security, devise and implement site policies and standard operating procedures
• Handle emergencies appropriately according to established procedures, prepare and file accident reports
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate
• Interview candidates; onboard and help in training new hires
• Set goals and oversee work to completion, schedule and track assignments
• Communicate with customers regarding products and services
• LiaIse and work closely with customers
• Any other ad-hoc duties as assigned from time to time

Requirements:

• A minimum of 2 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays